Hall of Fame Sandwiches | Pulled Pork | Italian Roast | Cubano | Summer BBQ | Chef Matt Basile

In the final episode of Chef Matt Basile's Hall of Fame Sandwiches series he focuses on what may possibly be the perfect BBQ meat, Pork. He makes 3 world famous pork based sandwiches that are all a force to be reckoned with on their own. Check out the full recipes on the blog: https://bit.ly/3vYrzQq

We have a lot of ground to cover here so let's get this show on the road. Start by getting your smoker going, you should be well versed on this by now. Follow along with Matt to make sure you are getting the optimal setup for smoking, be sure to include a drip tray this time around as well. Before we embark on this epic pork journey please be aware you are looking at a 6 to 10 hour cook time, trust us it will be worth it.

The first sandwich we are going to cover here is the traditional Smoked BBQ Pulled Pork Sandwich. This is the easiest of the flavor profiles and the most common one seen on menus at restaurants. Matt has procured a half boneless pork shoulder from the butcher that has also had the skin removed, you can go bone-in and also skin on, it's really just a matter of personal preference. Keep in mind these things greatly increase cook time, your sandwich will be delicious either way.

Put the pork butt into a tray, add mustard to the shoulder and rub it in evenly. Mix BBQ rub with 1/2 cup of brown sugar, sprinkle that over the top of your pork shoulder. Flip it and coat the other side. Pork shoulder number one is now ready for the grill so we are going to shift gears and move onto the Italian Pork Roast Sandwich.

Take your next pork shoulder and cut it in half. Transfer the fattier half of the two to foil and evenly coat both sides with olive oil. This will act as your binder for seasoning. Keep in mind that this a smaller pork shoulder than the previous one and as such will need less time on the grill and more time wrapped. Add all purpose Italian seasoning to a bowl along with fennel seeds and garlic salt. Top that all off with the zest from two lemons, and save those lemons as we will need them. Mix these ingredients around quite a bit and then halve your lemons, adding the juice to the rub in the bowl. Coat your pork shoulder evenly with this rub and it is now ready for the grill as well.

Moving right along it's time to prep your remaining pork shoulder for the Cubano Pressed Sandwich. Matt says this is one of his favorite sandwiches when it is put together properly, and that is a glowing recommendation. Chop 1/2 cup of fresh cilantro and put it into a measuring cup along with some dried cilantro. Add parsley, black pepper, onion powder, cumin, fresh garlic, orange zest, salt, apple cider vinegar, and lastly the juice from the two oranges you zested. Take a spoon and stir the mixture until it becomes a paste. Halve several of your remaining oranges and coat your final pork shoulder with the juice, this will act as your binder. Follow that up by placing it in a good sized roasting pan and coat it thoroughly with the rub you just made. Squeeze one more orange onto it and put it in the pan, it will roast with the pork.

Now we have all 3 pork shoulders ready to go into the smoker, which should be at 310'. Refer to Matt's placement of these 3 pieces of meat on the grill to ensure you are putting yours in the best possible spot. You are just about ready to embark on the slow roasting journey, you just have one last thing to take care of. Add apple cider vinegar to a spray bottle along with the juice of one lemon. This will be used occasionally during the cooking process.

You will have to watch the rest of this video to see the full cooking process, but rest assured it will be well worth your time. As always thank you so much to taking the time to tune it, please take a moment to like and subscribe if you enjoyed this video and come back soon.